Vegetable wok

Name: Vegetable wok
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Carrots; 300 g Courgette; 250 g Leeks (leek); 1 can(s) (314 ml) Bamboo shoots in pieces; 2 Garlic cloves; 250 g Mung bean sprouts; 200 g Basmati rice; 7-10 Tbsp Salt; 4 TABLESPOONS Oil; 100 g Cashew nuts; 3-4 Tbsp Soy sauce; 75 ml Vegetable broth (instant); 7-10 Tbsp ground cilantro; 7-10 Tbsp Sambal Oelek; 1-2 TEASPOONS demerara sugar

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Carrots
300 g Courgette
250 g Leeks (leek)
1 can(s) (314 ml) Bamboo shoots in pieces
2 Garlic cloves
250 g Mung bean sprouts
200 g Basmati rice
7-10 Tbsp Salt
4 TABLESPOONS Oil
100 g Cashew nuts
3-4 Tbsp Soy sauce
75 ml Vegetable broth (instant)
7-10 Tbsp ground cilantro
7-10 Tbsp Sambal Oelek
1-2 TEASPOONS demerara sugar

Directions

1
Peel and wash the carrots. Wash zucchini, dab dry, cut off ends. Clean the leek, cut in half lengthwise, rinse and pat dry. Drain the bamboo. Cut the vegetables crosswise into pieces of about 4 cm length, cut pieces lengthwise into thin sticks.
2
Peel and slice the garlic. Sort the sprouts, rinse with hot water and drain. Prepare rice in boiling salted water according to package instructions. 1 tablespoon of oil in e
3
Rub the wok with kitchen paper. Heat 3 tablespoons of oil in the wok. Add carrots and leek and stir-fry for approx. 3 minutes, season with salt. Add garlic and bamboo and fry for another 2 minutes.
4
Add the zucchini, soy sauce and stock and bring to the boil. Mix the sprouts with the vegetables and bring to the boil. Season with salt, coriander, sambal oelek and brown sugar. Add the cashew nuts and bring to the boil again.
5
Serve vegetables with rice.